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Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures

文献类型： 外文期刊

作者： Guo, Yiting 1 ; Wu, Bengang 1 ; Lu, Daipeng 3 ; Pan, Zhongli 4 ; Ma, Haile 1 ;

作者机构： 1.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China

2.Jiangsu Univ, Inst Food Phys Proc, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Agr Facil & Equipment, Nanjing 210014, Jiangsu, Peoples R China

4.Univ Calif Davis, Dept Biol & Agr Engn, One Shields Ave, Davis, CA 95616 USA

关键词： carrot; enzyme inactivation; infrared drying; microstructures; quality properties; ultrasound

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.022； 五年影响因子：1.152 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 4 期

页码：

收录情况： SCI

摘要： The effects of tri-frequency ultrasound as pretreatment on the peroxidase (POD) inactivation and infrared drying attributes of carrots were studied in the temperature range of 60-80 degrees C. Thermosonication (TS) treatment reduced 65.21, 73.33 and 81.43% POD activity after 5 min for the temperatures at 60, 70 and 80 degrees C, respectively, which were all higher than hot water (HW) blanching treated samples. The first-order kinetics fitted well for the POD inactivation curves. Similar retention ranges of vitamin C (VC) were observed after TS (88.41-82.51%) and HW (91.91-88.75%) treatments at the studied range of temperatures. Compared to HW treated samples, drying times of thermosonicated carrot slices were shortened by 13.6, 15 and 15.8% for blanching temperatures at 60, 70 and 80 degrees C, respectively. The aid of ultrasound showed a positive effect on the rehydration ration (RR) of samples. Sonicated dried samples exhibited higher hardness compared with thermal dried samples. No significant variation (p > 0.05) in the total color difference (Delta E) was attained for dried carrot slices pretreated by TS and HW processes.

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